The final volume of soup will depend on how much broth you add and the type of tomatoes you use. Different types of tomatoes have differing water content, much of which cooks off during roasting. It is a big pot of soup. Eat it for dinner and freeze the rest. You'll be glad you did on a night you don't want to cook!
Soup, Salad & Sandwich
Author: Cynthia Rusincovitch
5lbswhole tomatoes, halved and cored3 medium globe tomatoes is about a pound, 8 plum tomatoes, and about 25 cherry tomaotes
2-3Red Bell Pepper, halved and cored
1largesweet variety onion, dicedI like red onions or Vidalia onions
3garlic cloves, minced
4cupschicken or vegetable broth
2tbspdried basil3-4 tbsp fresh basil
1tbspdried thyme2 tbsp fresh thyme
freshly ground black pepperto taste
Preheat oven to 450 degrees. Lightly oil a sheet pan (or 2 if needed). Cut in half and core all tomatoes and red peppers and place them cut side down on the sheet pan. Place pan(s) in the oven and roast until the skins are black and bubbly. About 20-25 minutes. Remove from oven and allow them to cool until you can comfortable pinch the skins off of the tomatoes and peppers. The skins will pull off easily. Discard the skins. Drain of the water that cooked out of the vegetables while roasting. Either discard or reserve for a different use.
In a large Dutch oven or stock pot, heat olive oil over medium heat. When the oil is shimmering but not smoking, add diced onions and grated carrots. (I just grate my carrots on a box grater.) Add salt and pepper to taste and allow the vegetables to cook until the onions are translucent and the carrots begin to soften, about 8 minutes. Add garlic and allow to cook until fragrant, about 1 minute. Stir frequently to prevent garlic from burning.
Add tomatoes, peppers and broth to the stock pot. Pulling apart the tomatoes and peppers with your hands as you add them to the pot. Add basil and thyme. (I prefer the taste of fresh herbs but have never let their absence stop me from cooking!) Stir well to combine. Allow the soup to cook for 30-40 minutes for all of the vegetables to soften and flavors to combine.
Using an immersion blender, puree the soup to your desired consistency. We like ours to remain a little chunky but if puree to smooth if that is your preference. Taste and adjust salt and pepper. Serve hot with fresh Thyme leaves for garnish!
This soup freezes incredibly well. We usually eat it for dinner when I make it then freeze the remainder in 2 serving portions for quick lunches during the week. Thaw in the refrigerator overnight and reheat when you need it!
Tomato and Roasted Red Pepper Soup https://www.mynourishedhome.com/tomato-roasted-red-pepper-soup/ January 9, 2015